A review of the potential application in the food industry and protective effectsin pathological conditions of phytic acid

Phytic acid, also known as myo-inositol hexaphosphoric acid, or IP6, is the most abundant inositol phosphate in nature and can be found in both mammalian cells and plants, mainly in vegetables, grains, nuts, and legumes. It has been suggested that phytic acid is an anti-nutritional component since it naturally interferes with the absorption of proteins, minerals, and other essential nutrients. However, in recent years, due to its antioxidant and antimicrobial properties, it has been used in food formulations to maintain the quality of meat products, control enzymatic browning, reduce microbial spoilage and lipid oxidation, and increase the oxidative stability of emulsions. Furthermore, studies have demonstrated that phytic acid has health benefits such as antioxidant, anti-cancer, anti-diabetes, anti-cytotoxicity in nerve cells, and antihyperlipidemic properties that exhibit protective effects against a variety of pathological conditions. This review briefly discusses the applications of phytic acid in the food industry and its health benefits.

A review of the potential application in the food industry and protective effectsin pathological conditions of phytic acid Keywords:

Phytic Acid , Antinutritional , Antioxidant , Antimicrobial